WEBVTT 00:00:19.910 --> 00:00:22.350 Good afternoon. Welcome to the 00:00:22.350 --> 00:00:24.090 Get the Fact webinar series. 00:00:24.090 --> 00:00:25.493 Today's topic is 00:00:25.493 --> 00:00:29.880 Allium Vegetables and their effects on Colorectal Cancer. 00:00:29.880 --> 00:00:32.955 Allium vegetables include garlic, 00:00:32.955 --> 00:00:38.530 onion, leek, chive, and shallot, and etc. 00:00:38.530 --> 00:00:43.790 For centuries, raw and cooked and dried allium vegetables 00:00:43.790 --> 00:00:46.055 have been used as a food ingredient 00:00:46.055 --> 00:00:48.920 and medicinal component. 00:00:48.920 --> 00:00:51.694 In this webinar, we will review 00:00:51.694 --> 00:00:55.650 potential anti-colorectal cancer effect 00:00:55.650 --> 00:00:58.029 of allium vegetables. 00:01:00.030 --> 00:01:02.070 I will start 00:01:02.070 --> 00:01:05.550 with a brief background about colorectal cancer, 00:01:05.550 --> 00:01:08.240 then allium vegetables including 00:01:08.240 --> 00:01:10.475 their major bioactive components 00:01:10.475 --> 00:01:15.905 like organic sulfur compound in food and supplement, 00:01:15.905 --> 00:01:19.580 and then their possible entire carcinogenic mechanisms 00:01:19.580 --> 00:01:22.640 and effects on colorectal cancer. 00:01:24.000 --> 00:01:26.000 This figure shows 00:01:26.000 --> 00:01:29.255 sections of the large intestine. 00:01:29.255 --> 00:01:32.855 The large intestine begins with the cecum, 00:01:32.855 --> 00:01:36.290 the place receive the undigested food 00:01:36.290 --> 00:01:37.885 from the small intestine. 00:01:37.885 --> 00:01:42.254 Then ascending colon extends upward, 00:01:42.254 --> 00:01:45.650 and then transverse colon crosses 00:01:45.650 --> 00:01:48.740 from the right to the left side of the body, 00:01:48.740 --> 00:01:52.180 and then descending colon goes down, 00:01:52.180 --> 00:01:54.620 and sigmoid colon is 00:01:54.620 --> 00:01:59.335 the final section of the colon and lead to the rectum. 00:01:59.335 --> 00:02:02.660 Colorectal cancer is a cancer that 00:02:02.660 --> 00:02:05.870 starts in the colon or the rectum, 00:02:05.870 --> 00:02:08.480 and these cancers can also be named 00:02:08.480 --> 00:02:11.285 colon cancer or rectal cancer, 00:02:11.285 --> 00:02:13.850 depending on where they start. 00:02:13.850 --> 00:02:16.940 The colon cancer and the rectal cancer are 00:02:16.940 --> 00:02:19.130 often grouped together because 00:02:19.130 --> 00:02:22.140 they have many features in common. 00:02:22.140 --> 00:02:28.560 This figure shows a cross section of colon, 00:02:28.560 --> 00:02:33.870 so inner lining and showing here called the mucosa, 00:02:33.870 --> 00:02:36.075 and that's the layer where 00:02:36.075 --> 00:02:38.940 nearly all colorectal cancer starts. 00:02:38.940 --> 00:02:43.090 The next layer called the submucosa, 00:02:43.090 --> 00:02:46.310 and then a thick muscle layer, 00:02:46.310 --> 00:02:52.565 then the outer layer is called the serosa. 00:02:52.565 --> 00:02:55.950 That's the wrapping of the colon. 00:02:56.330 --> 00:02:59.920 Colon cancer or colorectal cancer 00:02:59.920 --> 00:03:02.830 usually begins as a non-cancerous growth 00:03:02.830 --> 00:03:05.360 called the polyp that develops on 00:03:05.360 --> 00:03:08.660 the inner lining of the colon or rectum, 00:03:08.660 --> 00:03:11.750 and grows slowly over a period of time as 00:03:11.750 --> 00:03:16.140 often takes more than 10 or 20 years. 00:03:16.140 --> 00:03:19.455 There are two types of polyps: 00:03:19.455 --> 00:03:24.280 an adenomatous polyps and hyperplastic polyps. 00:03:24.280 --> 00:03:27.120 Adenomatous polyp also called the 00:03:27.120 --> 00:03:30.030 adenoma is the most common type. 00:03:30.030 --> 00:03:34.665 In about 30 to 50 percent of all individuals will 00:03:34.665 --> 00:03:39.855 develop one or more adenomatous polyps. 00:03:39.855 --> 00:03:42.795 Although all adenomatous polyps 00:03:42.795 --> 00:03:46.265 have the potential to become cancerous, 00:03:46.265 --> 00:03:51.040 less than 10 percent is progress to invasive cancer. 00:03:51.040 --> 00:03:54.810 As an adenomatous polyps becomes bigger, 00:03:54.810 --> 00:03:57.910 the chance of becoming cancerous increases. 00:03:57.910 --> 00:04:00.725 The cancer arising from 00:04:00.725 --> 00:04:02.240 the inner lining of 00:04:02.240 --> 00:04:06.035 the colorectum is called the adenocarcinoma, 00:04:06.035 --> 00:04:10.900 accounts for about 96 percent of all colorectal cancer. 00:04:10.900 --> 00:04:12.863 Another type of polyps. 00:04:12.863 --> 00:04:16.930 The hyperplastic polyps and inflammatory polyps. 00:04:16.930 --> 00:04:21.045 Hyperplasia means they're fast growing. 00:04:21.045 --> 00:04:24.015 They are growing really fast. 00:04:24.015 --> 00:04:26.750 Although they are growing rapidly, 00:04:26.750 --> 00:04:29.060 the hyperplastic polyps are 00:04:29.060 --> 00:04:32.770 considered to be low risk of becoming cancerous. 00:04:32.770 --> 00:04:37.400 Inflammatory polyps are mostly found in people with 00:04:37.400 --> 00:04:40.050 inflammatory bowel disease such as 00:04:40.050 --> 00:04:43.470 Crohn's disease or ulcerative colitis. 00:04:43.470 --> 00:04:48.930 An inflammatory polyps are unlikely to become cancer. 00:04:49.930 --> 00:04:55.070 This chart is from the American Cancer Society. 00:04:55.070 --> 00:05:01.575 They estimated the new cancer cases in the US in 2019. 00:05:01.575 --> 00:05:03.530 The colorectal cancer is 00:05:03.530 --> 00:05:05.435 the third most common cancer 00:05:05.435 --> 00:05:08.135 diagnosed in both men and women. 00:05:08.135 --> 00:05:11.915 The American Cancer Society estimates for the number of 00:05:11.915 --> 00:05:16.530 colorectal cancer cases for this year, 00:05:16.530 --> 00:05:21.990 97,220 new cases of colon cancer 00:05:21.990 --> 00:05:25.750 and 43,030 new cases of rectal cancer. 00:05:25.750 --> 00:05:28.640 The overall, the lifetime risk 00:05:28.640 --> 00:05:31.190 of developing colorectal cancer is about 00:05:31.190 --> 00:05:37.440 one in 22 for men and then one in 24 for women. 00:05:37.440 --> 00:05:43.120 This chart shows the cancer mortality this year. 00:05:43.120 --> 00:05:46.505 Colorectal cancer is the third leading cause of 00:05:46.505 --> 00:05:49.730 cancer in both men and women. 00:05:49.730 --> 00:05:52.340 It was expected to cause about 00:05:52.340 --> 00:05:57.000 50,630 deaths during this year, 00:05:57.000 --> 00:06:00.860 and the death rate from this disease has been 00:06:00.860 --> 00:06:05.525 dropping in both gender for several decades. 00:06:05.525 --> 00:06:08.275 Better detection method and 00:06:08.275 --> 00:06:12.285 improved treatment have contributed to this change. 00:06:12.285 --> 00:06:17.180 Now, polyps are being found more often by 00:06:17.180 --> 00:06:19.370 screening method and also removed and 00:06:19.370 --> 00:06:23.520 treated before they can develop into cancers. 00:06:25.520 --> 00:06:28.640 Many people with 00:06:28.640 --> 00:06:31.700 colorectal cancer may not experience 00:06:31.700 --> 00:06:35.929 any symptom in the early stages of the disease, 00:06:35.929 --> 00:06:39.580 which is why screening is very important. 00:06:39.580 --> 00:06:43.070 When symptoms appear, they will vary from 00:06:43.070 --> 00:06:46.735 one person to another depending on the cancer stage. 00:06:46.735 --> 00:06:49.680 They include a change 00:06:49.680 --> 00:06:53.795 in bowel habits including diarrhea or constipation, 00:06:53.795 --> 00:06:57.095 or change in the consistency 00:06:57.095 --> 00:07:01.095 of stool that last longer than one month. 00:07:01.095 --> 00:07:04.595 Rectal bleeding or blood in stool, 00:07:04.595 --> 00:07:09.090 and persistent abdominal discomfort such as cramp, 00:07:09.090 --> 00:07:11.730 and gas, or pain. 00:07:11.730 --> 00:07:15.345 Feeling that your bowel doesn't empty completely, 00:07:15.345 --> 00:07:17.400 and weakness or fatigue, 00:07:17.400 --> 00:07:20.385 and unexplained weight loss. 00:07:20.385 --> 00:07:23.960 If anyone notices any 00:07:23.960 --> 00:07:29.795 of these symptoms, better see a doctor. 00:07:29.795 --> 00:07:32.860 In most cases, it's not 00:07:32.860 --> 00:07:35.920 clear what causes colorectal cancer. 00:07:35.920 --> 00:07:38.935 There are several risk factors associated with 00:07:38.935 --> 00:07:40.360 increased the chance of 00:07:40.360 --> 00:07:43.210 developing polyps or colorectal cancer. 00:07:43.210 --> 00:07:49.460 This slide shows risk factors we cannot change. 00:07:49.460 --> 00:07:51.825 Younger adults can get it, 00:07:51.825 --> 00:07:55.740 but it's much more common after age 50. 00:07:55.740 --> 00:07:59.325 If an individual have a history of adenomatous polyps, 00:07:59.325 --> 00:08:01.230 that person is having increased 00:08:01.230 --> 00:08:04.345 risk of developing colorectal cancer. 00:08:04.345 --> 00:08:06.820 If an individual has had 00:08:06.820 --> 00:08:10.120 colorectal cancer at younger ages, 00:08:10.120 --> 00:08:12.910 that person is more likely to develop 00:08:12.910 --> 00:08:17.170 new cancers in other parts of the colon or rectum. 00:08:17.170 --> 00:08:21.175 If an individual has a inflammatory bowel disease, 00:08:21.175 --> 00:08:23.035 the risk goes up. 00:08:23.035 --> 00:08:24.700 A family history of 00:08:24.700 --> 00:08:27.745 colorectal cancer or adenomatous polyps, 00:08:27.745 --> 00:08:30.595 that will increase the chance to 00:08:30.595 --> 00:08:34.240 get developing colorectal cancer. 00:08:34.240 --> 00:08:37.224 Having an inherited syndrome, 00:08:37.224 --> 00:08:39.535 that would increase the risk, 00:08:39.535 --> 00:08:41.260 so there are many types of 00:08:41.260 --> 00:08:45.970 inherited conditions associated with colorectal cancer. 00:08:45.970 --> 00:08:49.315 The most common inherited syndromes are 00:08:49.315 --> 00:08:54.520 Lynch Syndrome and familial adenomatous polyposis. 00:08:54.520 --> 00:08:57.880 Lynch syndrome is the most common one, 00:08:57.880 --> 00:09:00.520 accounting for about 2-4 percent 00:09:00.520 --> 00:09:02.665 of all colorectal cancers. 00:09:02.665 --> 00:09:07.495 In most cases, this disorder is caused by 00:09:07.495 --> 00:09:15.295 a gene mutation on the gene called MLH1 or 2. 00:09:15.295 --> 00:09:21.085 These genes normally help repair DNA damage. 00:09:21.085 --> 00:09:26.050 Those are the gene controlling that makes 00:09:26.050 --> 00:09:30.850 sure your genetic information are replicated correctly. 00:09:30.850 --> 00:09:34.030 Colorectal cancer link to this syndrome tend to 00:09:34.030 --> 00:09:37.135 develop at relatively younger ages, 00:09:37.135 --> 00:09:40.765 and familial adenomatous polyposis is caused by 00:09:40.765 --> 00:09:45.085 mutation on the gene called the APC gene, 00:09:45.085 --> 00:09:47.815 which is a tumor suppressor gene. 00:09:47.815 --> 00:09:49.420 About 1 percent of 00:09:49.420 --> 00:09:53.155 all colorectal cancer are caused by this condition. 00:09:53.155 --> 00:09:59.425 In most common type of familial adenomatous polyposis, 00:09:59.425 --> 00:10:02.740 hundreds and thousands of polyps can 00:10:02.740 --> 00:10:05.740 develop in a person's colon and rectum, 00:10:05.740 --> 00:10:08.635 often starting at a very young age, 00:10:08.635 --> 00:10:10.600 like 10 or 12 years old. 00:10:10.600 --> 00:10:15.850 By age 40, almost all people with this syndrome, 00:10:15.850 --> 00:10:18.505 they will develop colorectal cancer. 00:10:18.505 --> 00:10:22.390 In certain racial and ethnic background 00:10:22.390 --> 00:10:25.850 also appears as a risk factor. 00:10:26.550 --> 00:10:28.780 African-Americans have 00:10:28.780 --> 00:10:31.510 the higher colorectal cancer instances 00:10:31.510 --> 00:10:35.380 and that's rare than other racial group in this country. 00:10:35.380 --> 00:10:39.595 The reasons for this are not fully understood. 00:10:39.595 --> 00:10:43.870 The Jews of Eastern European descendant have one of 00:10:43.870 --> 00:10:45.985 the highest colorectal cancer risk of 00:10:45.985 --> 00:10:49.375 any ethnic group in the ward. 00:10:49.375 --> 00:10:52.780 People with the type 2 diabetes have 00:10:52.780 --> 00:10:56.020 an increased risk of colorectal cancer. 00:10:56.020 --> 00:10:59.410 People who have either radiation therapy for 00:10:59.410 --> 00:11:01.360 their health conditions have 00:11:01.360 --> 00:11:04.370 an increased risk for this disease. 00:11:05.790 --> 00:11:12.140 There are also risk factors we can change. 00:11:12.140 --> 00:11:17.305 If people are overweight or obese, 00:11:17.305 --> 00:11:22.840 their risk of developing or dying from colorectal cancer 00:11:22.840 --> 00:11:25.423 is higher in both men and women, 00:11:25.423 --> 00:11:27.325 and people who are not 00:11:27.325 --> 00:11:29.560 physically active tend to have 00:11:29.560 --> 00:11:33.070 a higher chance of developing colorectal cancer. 00:11:33.070 --> 00:11:35.680 Diet high in red meat and 00:11:35.680 --> 00:11:39.295 processed meat increase the risk. 00:11:39.295 --> 00:11:42.640 Cooking meat at very high temperature, 00:11:42.640 --> 00:11:45.580 like frying, boiling, and grilling, 00:11:45.580 --> 00:11:48.895 those cooking process can create 00:11:48.895 --> 00:11:51.370 carcinogen which is a chemical 00:11:51.370 --> 00:11:54.505 that might increase the cancer risk. 00:11:54.505 --> 00:11:57.400 That cooking process and 00:11:57.400 --> 00:12:01.660 cooking method can contribute to the condition. 00:12:01.660 --> 00:12:05.215 Long-term smokers have a higher risk 00:12:05.215 --> 00:12:07.030 to develop and die from 00:12:07.030 --> 00:12:09.700 this disease and heavy alcohol use 00:12:09.700 --> 00:12:12.920 have been linked to the colorectal cancer. 00:12:14.000 --> 00:12:17.535 After colorectal cancer diagnosis, 00:12:17.535 --> 00:12:22.845 stage over these stages will be examined to this side, 00:12:22.845 --> 00:12:24.840 that's the treatment options. 00:12:24.840 --> 00:12:29.160 The size of the tumor will be examined to see how 00:12:29.160 --> 00:12:31.170 far the cancer has grown 00:12:31.170 --> 00:12:34.280 into the wall of the colon or rectum. 00:12:34.280 --> 00:12:39.820 This spread to nearby lymph node and the invasion or 00:12:39.820 --> 00:12:42.640 transfer to other site called 00:12:42.640 --> 00:12:45.935 metastasis will be also examined. 00:12:45.935 --> 00:12:48.450 There are five stages. 00:12:48.450 --> 00:12:52.535 Stage 1 and stages one through four. 00:12:52.535 --> 00:12:54.595 Stages 1 and 2, 00:12:54.595 --> 00:12:57.730 cancers are contained to the wall of 00:12:57.730 --> 00:13:01.645 the colon and possibly on nearby tissue. 00:13:01.645 --> 00:13:04.390 Stage 3 cancer has spread from 00:13:04.390 --> 00:13:07.375 the colon to nearby lymph nodes, 00:13:07.375 --> 00:13:10.945 but not to other parts of the body. 00:13:10.945 --> 00:13:15.745 At stage 4, the cancer has spread to other organs. 00:13:15.745 --> 00:13:17.860 Once cancer form in 00:13:17.860 --> 00:13:20.605 the inner lining of the large intestine, 00:13:20.605 --> 00:13:23.785 it can grow deeper into the wall 00:13:23.785 --> 00:13:25.810 and cancer cells typically 00:13:25.810 --> 00:13:27.880 spread into nearby lymph nodes, 00:13:27.880 --> 00:13:31.525 which play key roles in immune function. 00:13:31.525 --> 00:13:34.360 Cancer cells can also go in 00:13:34.360 --> 00:13:37.765 blood vessel to other organs and tissues, 00:13:37.765 --> 00:13:39.535 such as the liver, 00:13:39.535 --> 00:13:43.040 lungs and the abdominal area. 00:13:46.040 --> 00:13:51.835 For screening, there are two main groups: 00:13:51.835 --> 00:13:55.270 visual exams and stool-based test. 00:13:55.270 --> 00:13:57.759 Visual exams can provide 00:13:57.759 --> 00:14:00.760 the two-dimensional or three-dimensional images of 00:14:00.760 --> 00:14:03.190 a colon and rectum and that can 00:14:03.190 --> 00:14:06.340 detect the structural abnormalities. 00:14:06.340 --> 00:14:10.210 They are performed at health care facilities 00:14:10.210 --> 00:14:15.805 and stool-based test-check the stool for signs of cancer. 00:14:15.805 --> 00:14:19.855 Cancers' tumors and some large polyps 00:14:19.855 --> 00:14:22.525 bleed into the intestine. 00:14:22.525 --> 00:14:26.320 This blood may not be visible to our eyes, 00:14:26.320 --> 00:14:28.345 but stool test can detect it. 00:14:28.345 --> 00:14:31.825 The stool-based test are not invasive, 00:14:31.825 --> 00:14:35.500 and can be done by yourself at home. 00:14:35.500 --> 00:14:38.950 But they need to be done more often. 00:14:38.950 --> 00:14:42.520 They're colonoscopy or sigmoidoscopy 00:14:42.520 --> 00:14:45.640 in combination with the fecal occult blood test, 00:14:45.640 --> 00:14:48.820 are commonly used screening method. 00:14:48.820 --> 00:14:52.525 Colonoscopy is the most common, 00:14:52.525 --> 00:14:57.205 the visual screening tests in this country. 00:14:57.205 --> 00:14:59.345 This procedure or a loss for 00:14:59.345 --> 00:15:03.890 direct visual examination of the entire system, 00:15:03.890 --> 00:15:05.330 I mean colon and rectum 00:15:05.330 --> 00:15:07.910 system and it's performed for screening 00:15:07.910 --> 00:15:10.220 purposes and as well as after 00:15:10.220 --> 00:15:13.430 abnormal results from other screening tests. 00:15:13.430 --> 00:15:19.265 Before undergoing colonoscopy, patients are instructed to 00:15:19.265 --> 00:15:21.905 take special laxatives to 00:15:21.905 --> 00:15:24.935 cleanse their colon rectum completely, 00:15:24.935 --> 00:15:29.555 so the intestinal lining can be thoroughly examined. 00:15:29.555 --> 00:15:34.325 During the exam, their colon is inflated toward the air, 00:15:34.325 --> 00:15:37.970 then colonoscope is inserted into 00:15:37.970 --> 00:15:42.275 the anus and move slowly through the rectum and colon. 00:15:42.275 --> 00:15:44.960 Colonoscope has a light and 00:15:44.960 --> 00:15:47.690 small video camera on the end, 00:15:47.690 --> 00:15:51.170 which allows for the detection and removal 00:15:51.170 --> 00:15:56.565 of polyps with a wire loop or electric current. 00:15:56.565 --> 00:15:59.495 If the results are normal, 00:15:59.495 --> 00:16:02.300 they exempt does not need to be repeated 00:16:02.300 --> 00:16:05.370 for 10 years in average risk patients. 00:16:05.370 --> 00:16:10.070 Flexible sigmoid scope is very similar to 00:16:10.070 --> 00:16:15.950 colonoscopy except that screens only sigmoid colon, 00:16:15.950 --> 00:16:19.990 so last part of the colon compared to colonoscopy, 00:16:19.990 --> 00:16:23.965 it's fairly quick and has fewer complications, 00:16:23.965 --> 00:16:26.930 and requires a minimal bowel preparation 00:16:26.930 --> 00:16:29.360 and does not need sedation. 00:16:29.360 --> 00:16:32.420 It was recommended every five-years, 00:16:32.420 --> 00:16:34.940 and it's slightly more effective when 00:16:34.940 --> 00:16:37.915 combined with blood testing. 00:16:37.915 --> 00:16:39.865 In quiet base, 00:16:39.865 --> 00:16:41.570 the fecal occult blood test 00:16:41.570 --> 00:16:43.670 is to detect the blood in the stool, 00:16:43.670 --> 00:16:45.320 as I mentioned before. 00:16:45.320 --> 00:16:48.470 This test requires the annual testing of 00:16:48.470 --> 00:16:52.805 a three samples from consecutive bowel movements. 00:16:52.805 --> 00:16:57.635 This test doesn't require bowel cringing, non-invasive. 00:16:57.635 --> 00:17:01.490 It can be done by yourself and slightly more 00:17:01.490 --> 00:17:03.170 effective when combined with 00:17:03.170 --> 00:17:06.920 a flexible sigmoidoscopy every five years. 00:17:07.040 --> 00:17:09.830 If you want to know more 00:17:09.830 --> 00:17:11.840 about the other screening method, 00:17:11.840 --> 00:17:19.885 you can watch the webinar presented in January. 00:17:19.885 --> 00:17:22.990 The American Cancer Society recommends that 00:17:22.990 --> 00:17:26.335 people at average risk of colorectal cancer start 00:17:26.335 --> 00:17:30.678 regular screening at age 45 through 75 00:17:30.678 --> 00:17:34.705 and for people ages 76 through 85, 00:17:34.705 --> 00:17:36.670 the screening decision should be 00:17:36.670 --> 00:17:39.430 based on that person's preferences, 00:17:39.430 --> 00:17:42.220 and people over 85 should no 00:17:42.220 --> 00:17:45.595 longer get their colorectal cancer screening. 00:17:45.595 --> 00:17:49.285 US Preventive Services Task Force guideline 00:17:49.285 --> 00:17:51.400 also recommends that people age 00:17:51.400 --> 00:18:01.690 50 through 75 at average risk starts regular screening. 00:18:01.690 --> 00:18:03.400 People at higher risk, 00:18:03.400 --> 00:18:06.310 including people whom I mentioned earlier, 00:18:06.310 --> 00:18:09.040 the American Cancer Society recommends to 00:18:09.040 --> 00:18:12.955 start colorectal cancer screening before age 45 00:18:12.955 --> 00:18:17.440 and need to be screened more often and possible 00:18:17.440 --> 00:18:20.065 to get other specific test 00:18:20.065 --> 00:18:23.660 to make sure it's not recurring. 00:18:24.570 --> 00:18:30.130 For treatment options, there are two groups, 00:18:30.130 --> 00:18:33.535 local treatment and systemic treatments. 00:18:33.535 --> 00:18:36.294 Local treatment includes surgery, 00:18:36.294 --> 00:18:40.915 ablation and embolization, and radiation therapy. 00:18:40.915 --> 00:18:46.780 Still surgery remains the best chance of a cure. 00:18:46.780 --> 00:18:49.690 Surgery is standard for stage 00:18:49.690 --> 00:18:52.390 1 through 3 colorectal cancer, 00:18:52.390 --> 00:18:55.870 where the tumor is considered the local. 00:18:55.870 --> 00:18:58.540 Then during surgery, tumor will be 00:18:58.540 --> 00:19:01.600 removed as part of the polyps or a part 00:19:01.600 --> 00:19:04.000 of a colon or rectum and 00:19:04.000 --> 00:19:06.670 the surrounding tissues including 00:19:06.670 --> 00:19:10.315 fats and lymph node will be removed. 00:19:10.315 --> 00:19:15.610 The healthy section will be reconnected and rerouted. 00:19:15.610 --> 00:19:20.530 Ablation and/or embolization might be used to 00:19:20.530 --> 00:19:22.660 destroy small cancerous cells 00:19:22.660 --> 00:19:25.615 spread to a nearby or other organs. 00:19:25.615 --> 00:19:29.350 Radiation therapy uses high-energy rays 00:19:29.350 --> 00:19:32.650 of chest X-ray or particles to kill cancer cells. 00:19:32.650 --> 00:19:35.320 It may be used alone or in 00:19:35.320 --> 00:19:38.875 combination with the other therapies to shrink 00:19:38.875 --> 00:19:41.620 tumor size before surgery or 00:19:41.620 --> 00:19:46.090 to destroy any remaining cancer cells after chemo. 00:19:46.090 --> 00:19:50.680 Radiation can also be used to reduce the size, 00:19:50.680 --> 00:19:52.870 to make patient more 00:19:52.870 --> 00:19:56.650 comfortable even when the cancer cannot be removed, 00:19:56.650 --> 00:19:58.495 tumor cannot be removed. 00:19:58.495 --> 00:20:01.330 Colorectal cancer can also be treated 00:20:01.330 --> 00:20:03.790 with drugs called the systemic 00:20:03.790 --> 00:20:07.120 treatment because the drugs 00:20:07.120 --> 00:20:10.015 can deliver to the whole system. 00:20:10.015 --> 00:20:13.450 Depending on the type of a colorectal cancer, 00:20:13.450 --> 00:20:15.430 different types of drug might be 00:20:15.430 --> 00:20:18.115 used such as chemotherapy, 00:20:18.115 --> 00:20:21.430 targeted therapy, and immunotherapy. 00:20:21.430 --> 00:20:24.430 In most chemotherapy, medicines 00:20:24.430 --> 00:20:27.820 are taken as a liquid injection into 00:20:27.820 --> 00:20:30.460 vein and the drug travels in 00:20:30.460 --> 00:20:31.870 the blood and attack 00:20:31.870 --> 00:20:35.140 cancer cells throughout the entire body. 00:20:35.140 --> 00:20:38.950 The researchers have learned more about 00:20:38.950 --> 00:20:42.070 the gene and protein changes in 00:20:42.070 --> 00:20:44.995 cancer cells that are 00:20:44.995 --> 00:20:46.600 causing colorectal cancer or 00:20:46.600 --> 00:20:48.985 involved in their metabolism. 00:20:48.985 --> 00:20:50.860 New treatments were developed 00:20:50.860 --> 00:20:52.974 called the targeted therapy, 00:20:52.974 --> 00:20:59.500 which are designed to target these changes. 00:20:59.500 --> 00:21:02.500 In general, tumors get nutrient 00:21:02.500 --> 00:21:06.175 from blood in order to grow rapidly. 00:21:06.175 --> 00:21:10.570 Drugs that inhibit blood vessel formation 00:21:10.570 --> 00:21:14.275 can be used to reduce the blood supply to tumor, 00:21:14.275 --> 00:21:16.090 and tumors tend to express 00:21:16.090 --> 00:21:19.240 higher level of a growth factor receptors. 00:21:19.240 --> 00:21:23.650 Drugs that inhibit or block 00:21:23.650 --> 00:21:25.750 these growth factor receptors can be 00:21:25.750 --> 00:21:28.240 used to inhibit the tumor growth. 00:21:28.240 --> 00:21:32.200 Targeted therapy drugs can be used either along with 00:21:32.200 --> 00:21:34.240 the chemo or by themselves if 00:21:34.240 --> 00:21:37.445 the chemo is not working anymore. 00:21:37.445 --> 00:21:40.350 Immunotherapy uses drugs to help 00:21:40.350 --> 00:21:42.164 a patient's immune system 00:21:42.164 --> 00:21:46.330 better recognize and destroy cancer cells. 00:21:48.170 --> 00:21:52.120 Let's move on to allium vegetables. 00:21:52.120 --> 00:21:55.975 Allium is the Latin word for garlic. 00:21:55.975 --> 00:21:58.885 Allium is part of allium genus, 00:21:58.885 --> 00:22:02.390 frequently referred to as the onion genus. 00:22:02.390 --> 00:22:06.389 This genus includes approximately 500 species, 00:22:06.389 --> 00:22:08.640 including garlics, onions, shallots, 00:22:08.640 --> 00:22:11.375 and leek, and chives, scallions etc. 00:22:11.375 --> 00:22:14.605 Allium vegetables are widely cultivated 00:22:14.605 --> 00:22:17.320 all over the world and they have been used 00:22:17.320 --> 00:22:20.770 for the cooking and the medicinal purposes 00:22:20.770 --> 00:22:24.785 in many cultures for over 4,000 years. 00:22:24.785 --> 00:22:29.910 Ancient medical texts from Egypt, Greece, Rome, 00:22:29.910 --> 00:22:32.400 China, and India, they cite 00:22:32.400 --> 00:22:36.100 the therapeutic application for allium vegetables. 00:22:37.470 --> 00:22:41.380 Garlics are native to Central Asia 00:22:41.380 --> 00:22:43.600 and they are one of the oldest 00:22:43.600 --> 00:22:45.955 cultivated plant in the world. 00:22:45.955 --> 00:22:49.885 Garlics are perennials, grow as bulbs, 00:22:49.885 --> 00:22:52.810 which are made up of cloves. 00:22:52.810 --> 00:22:56.380 Garlics are an important culinary spice and 00:22:56.380 --> 00:22:58.809 a constituent of the traditional medicine 00:22:58.809 --> 00:23:00.805 for thousands of years. 00:23:00.805 --> 00:23:05.785 Garlic has the strongest flavor of all the alliums. 00:23:05.785 --> 00:23:10.000 Garlic is a rich source of Organosulfur compound, 00:23:10.000 --> 00:23:12.190 which are thought to be responsible 00:23:12.190 --> 00:23:14.815 for garlic flavor and aroma, 00:23:14.815 --> 00:23:17.185 as well as its potential house benefit. 00:23:17.185 --> 00:23:18.670 I'll get back to 00:23:18.670 --> 00:23:22.075 the Organosulfur compound a little bit later. 00:23:22.075 --> 00:23:25.165 Onions have been cultivated for 00:23:25.165 --> 00:23:27.370 thousands of years and originated 00:23:27.370 --> 00:23:30.250 in the East and Central Asia, 00:23:30.250 --> 00:23:32.950 but now grows all over the world. 00:23:32.950 --> 00:23:36.070 They were grown not only for 00:23:36.070 --> 00:23:40.285 use in cooking but for their antiseptic qualities. 00:23:40.285 --> 00:23:43.000 In Egypt, onions were used in 00:23:43.000 --> 00:23:45.550 mummification and they even 00:23:45.550 --> 00:23:47.605 buried onions with the Pharaohs, 00:23:47.605 --> 00:23:50.260 and believing that their round, 00:23:50.260 --> 00:23:53.920 ring shape was symbolic of eternity. 00:23:53.920 --> 00:23:59.200 Onions were also once used as a currency in middle ages. 00:23:59.200 --> 00:24:01.825 The bulbs and the leaves onions 00:24:01.825 --> 00:24:04.254 have a wide variety of flavor, 00:24:04.254 --> 00:24:09.440 textures, and colors and therefore, many culinary uses. 00:24:09.780 --> 00:24:14.320 Onions may have a yellow, white, and red, 00:24:14.320 --> 00:24:17.230 or purple skin, and the majority of 00:24:17.230 --> 00:24:21.415 onions purchase at the supermarket are yellow onions. 00:24:21.415 --> 00:24:24.415 Pungent yellow onions are the best for 00:24:24.415 --> 00:24:30.055 long-term storage and great addition to soups and stew. 00:24:30.055 --> 00:24:34.435 While red onions are very sweet and good for raw 00:24:34.435 --> 00:24:38.275 in salads and sandwiches or for topping, 00:24:38.275 --> 00:24:41.320 but not good for long-term storage. 00:24:41.320 --> 00:24:46.180 White onions or pearl onions are the tiniest of 00:24:46.180 --> 00:24:48.400 bulb onions and are 00:24:48.400 --> 00:24:51.950 the top choice for boiling and pickling. 00:24:54.870 --> 00:24:59.499 Like garlic, shallots grow as bulbs in clusters, 00:24:59.499 --> 00:25:03.775 usually two but occasionally as many as 10 cloves. 00:25:03.775 --> 00:25:06.145 Most often they are 00:25:06.145 --> 00:25:08.530 golden brown color and 00:25:08.530 --> 00:25:11.170 they may also have reddish or gray. 00:25:11.170 --> 00:25:13.930 Sometimes shallot flavor is 00:25:13.930 --> 00:25:16.570 described as a blend of sweet onion and 00:25:16.570 --> 00:25:19.180 garlic and their taste is somewhat 00:25:19.180 --> 00:25:22.240 finer and less pungent than yellow onions, 00:25:22.240 --> 00:25:26.455 and makes them a favorite of gourmet chefs. 00:25:26.455 --> 00:25:32.240 They are commonly used in cooked dishes or pickle. 00:25:34.590 --> 00:25:37.090 Many people think that 00:25:37.090 --> 00:25:40.420 scallions are a type of onion, but in fact, 00:25:40.420 --> 00:25:43.270 they are simply the immature plant of 00:25:43.270 --> 00:25:45.534 any bulbing onion harvested 00:25:45.534 --> 00:25:47.740 before the bulb is fully formed. 00:25:47.740 --> 00:25:50.215 The scallions have a milder taste 00:25:50.215 --> 00:25:53.270 than other onion variety. 00:25:53.550 --> 00:25:58.619 Leeks are the largest member of the allium family. 00:25:58.619 --> 00:26:03.065 It look like a gigantic scallions or green onions. 00:26:03.065 --> 00:26:08.100 They may grow up to two feet long and two-inch diameters, 00:26:08.100 --> 00:26:10.350 and they do not form a bulb. 00:26:10.350 --> 00:26:13.440 France, Belgium, and Netherlands 00:26:13.440 --> 00:26:16.655 lead the world in leek production. 00:26:16.655 --> 00:26:20.095 The leeks are often featured in their cooking. 00:26:20.095 --> 00:26:23.680 Leeks has a subtle earthy flavor and 00:26:23.680 --> 00:26:27.265 milder fragrance than onion and garlic. 00:26:27.265 --> 00:26:31.705 So they are a good complement to potatoes, 00:26:31.705 --> 00:26:34.280 like potato leek soup. 00:26:35.610 --> 00:26:40.900 Chive's like tall topsoil grass 00:26:40.900 --> 00:26:45.040 and they are the thinnest member of alliums. 00:26:45.040 --> 00:26:48.580 The subtle taste has made 00:26:48.580 --> 00:26:50.200 them a popular food addition 00:26:50.200 --> 00:26:52.330 in Central and the Western Europe. 00:26:52.330 --> 00:26:56.260 Chives are used to help a bake potato or 00:26:56.260 --> 00:27:02.185 add mild onion flavor to dips, salad or soup. 00:27:02.185 --> 00:27:07.240 Green part of the chive has a mild onion flavor. 00:27:07.240 --> 00:27:12.415 Chinese chive is good as a mild substitute for garlic, 00:27:12.415 --> 00:27:16.610 and chive flowers are also edible. 00:27:18.180 --> 00:27:24.175 Consumption patterns vary widely. 00:27:24.175 --> 00:27:26.830 Onions are typically consumed in 00:27:26.830 --> 00:27:30.655 larger quantities than other allium vegetable. 00:27:30.655 --> 00:27:35.830 Obtaining exact estimates of 00:27:35.830 --> 00:27:38.410 allium vegetable intake is really difficult, 00:27:38.410 --> 00:27:41.185 because garlics, onions, 00:27:41.185 --> 00:27:43.690 leeks and shallots are typically used 00:27:43.690 --> 00:27:46.465 in mixed dishes in varying amounts, 00:27:46.465 --> 00:27:48.880 and the shallots and chives may be used 00:27:48.880 --> 00:27:51.905 in small amounts or as a pernicious. 00:27:51.905 --> 00:27:55.650 Also, these vegetables are frequently used to add 00:27:55.650 --> 00:27:59.985 flavor to stuff and then removed before consumption. 00:27:59.985 --> 00:28:04.530 When dehydrated onion or garlics are added to processed 00:28:04.530 --> 00:28:07.030 or prepared food and 00:28:07.030 --> 00:28:10.330 the consumer may not be aware of such additions, 00:28:10.330 --> 00:28:11.815 and therefore may not 00:28:11.815 --> 00:28:15.115 report consumption of onions or garlics. 00:28:15.115 --> 00:28:17.590 Therefore, all these reasons, 00:28:17.590 --> 00:28:22.450 self-report of allium vegetable use may be unreliable. 00:28:22.450 --> 00:28:25.030 However, data from 00:28:25.030 --> 00:28:27.280 the Food and Agricultural Organization of 00:28:27.280 --> 00:28:29.815 the United Nations show that 00:28:29.815 --> 00:28:33.835 global per capita production of garlic and 00:28:33.835 --> 00:28:39.320 onions have been increasing steadily since 1980. 00:28:39.720 --> 00:28:44.050 Here, onions refer to the sum of 00:28:44.050 --> 00:28:46.000 onions and shallots and green onions 00:28:46.000 --> 00:28:48.475 and dried onions and then subtract. 00:28:48.475 --> 00:28:51.640 Most pungent yellow and white onions have 00:28:51.640 --> 00:28:55.345 typically been used worldwide for cooking; 00:28:55.345 --> 00:28:59.170 however, consumption of sweeter onions, chives, 00:28:59.170 --> 00:29:03.950 and shallots for uncooked use in the US is increasing. 00:29:04.920 --> 00:29:08.320 In the US, onions 00:29:08.320 --> 00:29:11.785 represent the third largest fresh vegetable. 00:29:11.785 --> 00:29:14.740 In the US per capita consumption of 00:29:14.740 --> 00:29:18.475 onion is about 22 pounds per year, 00:29:18.475 --> 00:29:21.730 and The National Onion Association notes that 00:29:21.730 --> 00:29:23.965 onion rings and onion blossom and 00:29:23.965 --> 00:29:26.320 other onion appetizers are caramelized, 00:29:26.320 --> 00:29:28.810 as onion and classic French onions 00:29:28.810 --> 00:29:32.000 should remain popular restaurant use for onions. 00:29:32.000 --> 00:29:33.900 In the past decade, 00:29:33.900 --> 00:29:37.050 dried onions have gained popularity, 00:29:37.050 --> 00:29:40.470 especially in fast casual dining, 00:29:40.470 --> 00:29:44.670 such as pizza and sandwiches and salad. 00:29:44.670 --> 00:29:48.865 The per capita onion consumption in the US has risen 00:29:48.865 --> 00:29:53.530 over 70 percent in the last two decades from 00:29:53.530 --> 00:30:02.995 12.2 pounds per person in 1982 to 21.9 pounds in 2017. 00:30:02.995 --> 00:30:05.350 The average per capita onion consumption 00:30:05.350 --> 00:30:06.520 across the world is 00:30:06.520 --> 00:30:10.105 to approximately about 13.7 pounds, 00:30:10.105 --> 00:30:12.895 and Libya has the highest consumption 00:30:12.895 --> 00:30:16.435 of onions with about 67 pounds. 00:30:16.435 --> 00:30:22.360 Garlic consumption has quadruple in the US since 00:30:22.360 --> 00:30:28.285 1980 and now stands at about two pounds per capita, 00:30:28.285 --> 00:30:30.955 and China has the highest consumption with 00:30:30.955 --> 00:30:33.700 about 31 pounds per capita, 00:30:33.700 --> 00:30:36.940 and about half of 00:30:36.940 --> 00:30:39.580 the US garlic production is sold in 00:30:39.580 --> 00:30:43.580 the fresh market and the other half is dehydrated. 00:30:45.030 --> 00:30:48.055 This table shows the nutrient 00:30:48.055 --> 00:30:52.225 in 100 gram of fresh allium vegetable. 00:30:52.225 --> 00:30:59.185 As fresh vegetable, water makes up 58-90 percent, 00:30:59.185 --> 00:31:03.370 and carbohydrate make up about 22 percent. 00:31:03.370 --> 00:31:06.910 Allium is a decent source of dietary fiber 00:31:06.910 --> 00:31:10.704 which accounts for 1.7-3.2 percent, 00:31:10.704 --> 00:31:12.070 and they are rich in 00:31:12.070 --> 00:31:15.880 soluble prebiotic fiber called the fructans. 00:31:15.880 --> 00:31:18.055 Onions and garlics are the 00:31:18.055 --> 00:31:20.725 particularly rich in soluble fiber, 00:31:20.725 --> 00:31:24.280 which can help promote healthy gut bacteria. 00:31:24.280 --> 00:31:27.160 Alliums also contain decent amount 00:31:27.160 --> 00:31:29.230 of several vitamins and minerals, 00:31:29.230 --> 00:31:33.204 including vitamin B, C, 00:31:33.204 --> 00:31:37.255 folate, potassium, selenium, and manganese. 00:31:37.255 --> 00:31:41.030 I'm not going through each numbers in this table. 00:31:41.850 --> 00:31:45.040 In addition to nutrient, 00:31:45.040 --> 00:31:48.490 alliums are among the main dietary stores 00:31:48.490 --> 00:31:51.265 of bioactive plant compound. 00:31:51.265 --> 00:31:53.800 Allium vegetables are rich source of 00:31:53.800 --> 00:31:56.700 organosulfur compound which are thought 00:31:56.700 --> 00:31:58.365 to be responsible for 00:31:58.365 --> 00:32:02.085 the flavor and the potential health benefit, 00:32:02.085 --> 00:32:06.930 and they also contain a high amount of flavonoid, 00:32:06.930 --> 00:32:08.640 steroidal saponin, 00:32:08.640 --> 00:32:11.115 we've talked about this in the last webinar, 00:32:11.115 --> 00:32:14.135 and phytosterol and in others. 00:32:14.135 --> 00:32:17.920 Among these, organosulfur compound may be 00:32:17.920 --> 00:32:23.260 the major contributor to protect against the cancer. 00:32:23.260 --> 00:32:27.410 Today, we will focus on organosulfur compound. 00:32:29.250 --> 00:32:33.400 There again, most of the functional effect and 00:32:33.400 --> 00:32:35.610 characteristic aroma in allium 00:32:35.610 --> 00:32:38.365 associated with the organosulfur compound. 00:32:38.365 --> 00:32:40.435 Organosulfur compounds are 00:32:40.435 --> 00:32:44.605 organic compound that contain sulfur. 00:32:44.605 --> 00:32:46.270 These compounds are 00:32:46.270 --> 00:32:50.110 secondary metabolite biosynthesized for 00:32:50.110 --> 00:32:52.944 defensive purposes against the stressor 00:32:52.944 --> 00:32:56.800 formed when the plant tissue is damaged. 00:32:56.800 --> 00:33:01.645 Organosulfur compound comprise approximately 00:33:01.645 --> 00:33:05.050 0.5 percent of the dry weight of 00:33:05.050 --> 00:33:06.970 onions and up to one percent 00:33:06.970 --> 00:33:08.965 of the dry weight of a garlic. 00:33:08.965 --> 00:33:12.850 Organosulfur compound also contributes 00:33:12.850 --> 00:33:16.090 subtle flavor characteristic to wine, 00:33:16.090 --> 00:33:19.900 nuts, and cheddar cheese and chocolate and coffee, 00:33:19.900 --> 00:33:22.780 and tropical fruit flavor. 00:33:22.780 --> 00:33:25.630 Organosulfur compounds are 00:33:25.630 --> 00:33:30.339 reactive and heat instable component, 00:33:30.339 --> 00:33:36.070 so by cooking their flavor will be reduced dramatically. 00:33:36.070 --> 00:33:38.620 Most of the organosulfur compound are 00:33:38.620 --> 00:33:43.045 fat-soluble and then some of them are water-soluble, 00:33:43.045 --> 00:33:47.410 and once ingested, organosulfur compound are rarely 00:33:47.410 --> 00:33:49.480 detected because they are 00:33:49.480 --> 00:33:53.720 rapidly metabolized and excreted from the body. 00:33:55.290 --> 00:33:58.795 Organosulfur compound are transformed 00:33:58.795 --> 00:34:02.530 under different food processing condition. 00:34:02.530 --> 00:34:05.860 The major constituent of the garlic and 00:34:05.860 --> 00:34:11.425 chives and this is the sulfur compound alliin, 00:34:11.425 --> 00:34:15.220 the major constituent of the onion, 00:34:15.220 --> 00:34:19.720 shallot, or scallion is isoalliin. 00:34:19.720 --> 00:34:26.875 These are also called the S-alkyl cysteine sulfoxide. 00:34:26.875 --> 00:34:32.965 The alliin and isoalliin are odorless compound. 00:34:32.965 --> 00:34:37.930 In home cooking, garlic cloves or onions 00:34:37.930 --> 00:34:42.790 are often cut into small pieces or crushed into paste. 00:34:42.790 --> 00:34:45.310 During cutting and crushing, 00:34:45.310 --> 00:34:50.920 the enzyme called the alliinase is released and transform 00:34:50.920 --> 00:34:57.280 alliin to allicin and thiosulfinate, 00:34:57.280 --> 00:34:59.920 and these products are responsible 00:34:59.920 --> 00:35:03.130 for garlic and onion odor. 00:35:03.130 --> 00:35:06.070 These products are very unstable and 00:35:06.070 --> 00:35:09.760 rapidly transformed to other sulfur compound. 00:35:09.760 --> 00:35:12.910 The commonly available onion product, 00:35:12.910 --> 00:35:17.140 include powdered or dried flake or essential oils and 00:35:17.140 --> 00:35:22.585 naturally fermented or pickles or aged extract or paste. 00:35:22.585 --> 00:35:26.589 In garlic or onion essential oil 00:35:26.589 --> 00:35:30.970 which using this kind distillation method are 00:35:30.970 --> 00:35:34.990 heat-induced to break down of allicin 00:35:34.990 --> 00:35:39.280 or thiosulfinate generate the various mono-, 00:35:39.280 --> 00:35:42.340 and di-, and trisulfide 00:35:42.340 --> 00:35:45.745 as a result of the different distillation process. 00:35:45.745 --> 00:35:49.960 Essential oils from alliums are highly valued for 00:35:49.960 --> 00:35:52.570 their medical and biological functions 00:35:52.570 --> 00:35:56.305 due to their organosulfur's content. 00:35:56.305 --> 00:36:00.520 Powdered form of the garlic 00:36:00.520 --> 00:36:03.385 and onions is widely sold in the market, 00:36:03.385 --> 00:36:08.400 and freeze-drying is a major processing method. 00:36:08.400 --> 00:36:13.140 During freeze-drying, tissues remain intact so there is 00:36:13.140 --> 00:36:17.100 no enzyme-induced transformation happening 00:36:17.100 --> 00:36:19.860 during cutting or crushing. 00:36:19.860 --> 00:36:23.400 Therefore, the powder has a similar content 00:36:23.400 --> 00:36:27.170 over organosulfur profile as the fresh alliums. 00:36:27.170 --> 00:36:34.885 High heat, such as blanching, boiling, or microwaving, 00:36:34.885 --> 00:36:38.313 deactivate that enzyme alliinase 00:36:38.313 --> 00:36:40.525 and inhibit enzyme induced 00:36:40.525 --> 00:36:43.540 transformation resulting in less amount of 00:36:43.540 --> 00:36:47.230 heat sensitive organosulfur compound. 00:36:47.230 --> 00:36:52.270 Pickling and fermenting alliums 00:36:52.270 --> 00:36:55.195 also deactivate the alliinase 00:36:55.195 --> 00:36:57.700 and eliminate the pungent flavor, 00:36:57.700 --> 00:37:00.355 and this process will improve 00:37:00.355 --> 00:37:03.505 flavor because during the fermentation, 00:37:03.505 --> 00:37:05.830 lactic acid can be produced and 00:37:05.830 --> 00:37:08.590 other fermented by-products will be produced. 00:37:08.590 --> 00:37:12.280 However, long-term storage of a fermented product, 00:37:12.280 --> 00:37:13.885 like over one year of 00:37:13.885 --> 00:37:16.450 storage at refrigerator could reduce 00:37:16.450 --> 00:37:22.100 the content of organosulfur compound by about 25 percent. 00:37:22.100 --> 00:37:25.530 This page's slide tells us 00:37:25.530 --> 00:37:29.969 the lay vial nature of organosulfur compound, 00:37:29.969 --> 00:37:31.920 which are often transformed to 00:37:31.920 --> 00:37:34.500 different structures depending on 00:37:34.500 --> 00:37:36.815 the cooking and processing condition. 00:37:36.815 --> 00:37:39.310 Good news is all kinds of 00:37:39.310 --> 00:37:43.045 organosulfur by-product they are bioactive, 00:37:43.045 --> 00:37:45.474 so any form of consumption 00:37:45.474 --> 00:37:48.280 while cooked or in oil or water, 00:37:48.280 --> 00:37:50.420 they are all active. 00:37:52.280 --> 00:37:55.200 For food, I don't have to show 00:37:55.200 --> 00:37:57.630 you dishes containing allium vegetables, 00:37:57.630 --> 00:38:00.075 since almost every dish contains them. 00:38:00.075 --> 00:38:03.830 On this slide, I just included fermented alliums. 00:38:03.830 --> 00:38:08.260 These pickles are less pungent, as I mentioned, 00:38:08.260 --> 00:38:10.060 that this acidic condition will 00:38:10.060 --> 00:38:12.700 deactivate enzyme and contain 00:38:12.700 --> 00:38:15.130 a rich aroma and flavor from 00:38:15.130 --> 00:38:18.265 allium themselves and in the fermented product, 00:38:18.265 --> 00:38:21.730 and they are good to serve with any type of food, 00:38:21.730 --> 00:38:23.410 and they are also good to make 00:38:23.410 --> 00:38:25.405 a salad dressing and sauce. 00:38:25.405 --> 00:38:27.280 As you can see, 00:38:27.280 --> 00:38:28.930 this is a garlic pickle. 00:38:28.930 --> 00:38:32.215 These are pearl onion pickle, red onion pickle, 00:38:32.215 --> 00:38:33.670 these are the shallot, 00:38:33.670 --> 00:38:36.010 and these are chive or leek, 00:38:36.010 --> 00:38:37.525 and as I mentioned, 00:38:37.525 --> 00:38:41.330 chive flowers are also used as a pickle. 00:38:45.230 --> 00:38:48.840 For this one, I just think [inaudible] 00:38:48.840 --> 00:38:52.815 brine recipe that you can use for fermentation. 00:38:52.815 --> 00:38:58.372 So the ratio of water, vinegar, sugar and salt is 5:9:9:1. 00:38:58.372 --> 00:39:03.960 You can substitute salt with soy sauce 00:39:03.960 --> 00:39:08.070 and you can add red pepper or pepper flakes or 00:39:08.070 --> 00:39:11.760 peppercorns and other herbs as you prefer. 00:39:11.760 --> 00:39:13.785 So mix all ingredient, 00:39:13.785 --> 00:39:16.890 bring to a boil and set aside to cool, 00:39:16.890 --> 00:39:20.460 then pour liquid over allium vegetables and 00:39:20.460 --> 00:39:21.930 let stand overnight and 00:39:21.930 --> 00:39:24.015 then you can store in a refrigerator. 00:39:24.015 --> 00:39:26.170 It's really easy. 00:39:28.460 --> 00:39:33.030 The dehydration process improves the food stability, 00:39:33.030 --> 00:39:38.040 since it reduces the water activity considerably and 00:39:38.040 --> 00:39:40.680 minimize the physical and chemical and 00:39:40.680 --> 00:39:44.235 microbiological changes during storage. 00:39:44.235 --> 00:39:49.035 As spices dry down in vegetables are widely used, 00:39:49.035 --> 00:39:51.420 as I mentioned in previous slide, 00:39:51.420 --> 00:39:54.450 freeze-drying is considered to be one of 00:39:54.450 --> 00:39:55.590 the best methods for 00:39:55.590 --> 00:39:58.860 organic sulfur compound and flavonoid content. 00:39:58.860 --> 00:40:02.460 Hot air drying with or without 00:40:02.460 --> 00:40:05.970 prior steaming branching method is also used for 00:40:05.970 --> 00:40:09.614 allium dehydration and some people prefer 00:40:09.614 --> 00:40:11.850 dried forms due to longer 00:40:11.850 --> 00:40:15.250 storage time and less pungent flavor. 00:40:16.520 --> 00:40:22.275 Allium vegetable dietary supplements are also available. 00:40:22.275 --> 00:40:25.844 There are supplements containing one allium vegetable, 00:40:25.844 --> 00:40:27.495 such as a garlic supplement, 00:40:27.495 --> 00:40:30.720 onion supplement and chia supplement, etc. 00:40:30.720 --> 00:40:37.020 These product contains about 350 to 700 milligram of 00:40:37.020 --> 00:40:39.510 a dried vegetable and 00:40:39.510 --> 00:40:41.400 garlic supplement is one of 00:40:41.400 --> 00:40:44.920 the best selling allium supplement in this country. 00:40:45.800 --> 00:40:50.415 There are supplements containing allium extract. 00:40:50.415 --> 00:40:52.140 Several types of 00:40:52.140 --> 00:40:56.070 extraction method are available commercially, 00:40:56.070 --> 00:40:59.805 and each type provide a different profile of 00:40:59.805 --> 00:41:05.560 organosulfur compound depending on how it's processed. 00:41:05.770 --> 00:41:09.470 Not all preparations are standardized, 00:41:09.470 --> 00:41:13.715 so each product may use different processing method. 00:41:13.715 --> 00:41:18.545 Even standardized brand may vary with 00:41:18.545 --> 00:41:21.305 the amount and the bioavailability 00:41:21.305 --> 00:41:24.080 of organosulfur compounds that they provide. 00:41:24.080 --> 00:41:26.100 So there are supplements containing 00:41:26.100 --> 00:41:30.840 one allium vegetable extract or the mixed types. 00:41:30.840 --> 00:41:35.220 The organosulfur content in these products ranges 00:41:35.220 --> 00:41:39.160 between four to seven milligram. 00:41:40.880 --> 00:41:43.830 There are also allium oil supplements. 00:41:43.830 --> 00:41:47.850 [inaudible] product of allium vegetables 00:41:47.850 --> 00:41:50.655 are usually dissolved in vegetable oil, 00:41:50.655 --> 00:41:52.830 and again, some contains 00:41:52.830 --> 00:41:56.745 one vegetable, some contains a mixed formula. 00:41:56.745 --> 00:42:01.840 Their serving size ranges between one to five grams. 00:42:04.430 --> 00:42:07.920 As I mentioned, the protective effect 00:42:07.920 --> 00:42:10.170 of allium vegetables appear to be 00:42:10.170 --> 00:42:13.320 related to and mainly through 00:42:13.320 --> 00:42:16.020 the presence of organosulfur compound. 00:42:16.020 --> 00:42:20.010 Several mechanisms have been proposed to explain 00:42:20.010 --> 00:42:24.360 the colorectal cancer preventive or protective effect 00:42:24.360 --> 00:42:27.240 of allium vegetables and related compounds, 00:42:27.240 --> 00:42:32.400 allium inhibit metabolic activation of a carcinogen. 00:42:32.400 --> 00:42:35.295 Carcinogen is the cancer-causing chemical. 00:42:35.295 --> 00:42:39.570 Some chemical carcinogens do not become 00:42:39.570 --> 00:42:45.225 active until they are activated by enzymes, 00:42:45.225 --> 00:42:48.015 and alliums may inhibit 00:42:48.015 --> 00:42:49.905 these enzyme activities and 00:42:49.905 --> 00:42:52.470 inhibit the development of cancer. 00:42:52.470 --> 00:42:57.045 Alliums also induce detoxifying enzymes. 00:42:57.045 --> 00:43:01.410 The reactions by detoxifying enzymes 00:43:01.410 --> 00:43:03.810 generally are to eliminate drugs, 00:43:03.810 --> 00:43:07.110 toxin, and carcinogens from the body, 00:43:07.110 --> 00:43:10.260 therefore, increasing the activity 00:43:10.260 --> 00:43:12.120 of detoxifying enzymes may 00:43:12.120 --> 00:43:14.310 help prevent cancer by 00:43:14.310 --> 00:43:17.805 enhancing the elimination of a potential carcinogen. 00:43:17.805 --> 00:43:20.475 In animal studies, 00:43:20.475 --> 00:43:24.840 intake of allium extract or organosulfur compound, 00:43:24.840 --> 00:43:27.165 increased the activity of 00:43:27.165 --> 00:43:31.170 detoxifying enzyme in a variety of tissues. 00:43:31.170 --> 00:43:35.549 Arresting the colorectal cancer cell cycle 00:43:35.549 --> 00:43:37.960 is another major mechanism. 00:43:38.090 --> 00:43:41.520 Most [inaudible] progress 00:43:41.520 --> 00:43:46.460 through several cell cycle phases during cell division. 00:43:46.460 --> 00:43:51.350 In normal cells the cell cycle is tightly regulated 00:43:51.350 --> 00:43:55.610 to ensure correct gene replication 00:43:55.610 --> 00:43:57.440 prior to cell division. 00:43:57.440 --> 00:44:00.260 When gene factor occurs during 00:44:00.260 --> 00:44:03.005 this replication, like DNA damage, 00:44:03.005 --> 00:44:05.660 the cell cycle can be arrested at 00:44:05.660 --> 00:44:09.420 checkpoints to allow for repair and 00:44:09.420 --> 00:44:12.165 alliums and organosulfur compounds 00:44:12.165 --> 00:44:18.180 halt the cell cycle and cannot progress to next phase, 00:44:18.180 --> 00:44:20.340 eventually leading to inhibition 00:44:20.340 --> 00:44:23.145 of a cancer cell growth and division. 00:44:23.145 --> 00:44:27.600 Induction of a colorectal cancer cell apoptosis 00:44:27.600 --> 00:44:30.450 is another prominent [inaudible]. 00:44:30.450 --> 00:44:34.050 Apoptosis is the process of 00:44:34.050 --> 00:44:38.520 programmed death of a damaged or unnecessary cells. 00:44:38.520 --> 00:44:40.605 In cell culture studies, 00:44:40.605 --> 00:44:44.490 organosulfur compound induces apoptosis 00:44:44.490 --> 00:44:47.550 when added to colorectal cancer cells. 00:44:47.550 --> 00:44:50.190 In general, cancer cells 00:44:50.190 --> 00:44:52.979 are growing faster and more aggressive. 00:44:52.979 --> 00:44:56.205 In order to keep up their rapid growth, 00:44:56.205 --> 00:44:58.785 invasive tumors must develop 00:44:58.785 --> 00:45:04.890 new blood vessel by a process known as angiogenesis. 00:45:04.890 --> 00:45:08.010 The anti-angiogenic properties of 00:45:08.010 --> 00:45:09.840 several organosulfur compounds have 00:45:09.840 --> 00:45:12.750 been observed in many studies 00:45:12.750 --> 00:45:15.315 in cell culture in animal studies. 00:45:15.315 --> 00:45:19.050 Also, many studies observe that alliums reduce 00:45:19.050 --> 00:45:24.940 oxidative stress by neutralizing reactive oxygen species. 00:45:25.880 --> 00:45:28.905 Although it's difficult to assess 00:45:28.905 --> 00:45:31.814 exact amount of allium vegetable consumption, 00:45:31.814 --> 00:45:34.350 numerous epidemiological studies 00:45:34.350 --> 00:45:36.450 indicate an association of 00:45:36.450 --> 00:45:39.599 a higher and frequently intake of allium vegetables 00:45:39.599 --> 00:45:43.965 with decreased risk of colorectal cancer. 00:45:43.965 --> 00:45:47.760 There are many case control studies 00:45:47.760 --> 00:45:50.505 that have looked at the effect of alliums. 00:45:50.505 --> 00:45:52.440 In a network of 00:45:52.440 --> 00:45:55.785 Italian and Swiss case-control studies include 00:45:55.785 --> 00:46:03.345 the 1037 colorectal cancer cases and then 2020 control, 00:46:03.345 --> 00:46:06.510 the study assessed intake of onions and 00:46:06.510 --> 00:46:11.100 garlic separately by a food frequency questionnaire, 00:46:11.100 --> 00:46:12.795 the study found that 00:46:12.795 --> 00:46:15.930 all levels of onion intake were associated with 00:46:15.930 --> 00:46:19.110 a decreased colorectal cancer risk compared 00:46:19.110 --> 00:46:23.925 to non-onion consumer and for garlic, 00:46:23.925 --> 00:46:26.580 an immediate high intake were 00:46:26.580 --> 00:46:30.660 associated with decreased the risk of colorectal cancer. 00:46:30.660 --> 00:46:34.530 The association of onion and garlic intake 00:46:34.530 --> 00:46:38.265 on colorectal adenoma was also assessed using 00:46:38.265 --> 00:46:42.960 560 true colorectal cancer patients and 00:46:42.960 --> 00:46:49.424 5,932 controls from cancer in the prostate, 00:46:49.424 --> 00:46:55.305 lung and colorectal and ovarian cancer screening trial. 00:46:55.305 --> 00:46:59.940 Researchers discussed that onion and garlic intake for 00:46:59.940 --> 00:47:02.070 12 months prior to 00:47:02.070 --> 00:47:05.400 screening using a food frequency questionnaire, 00:47:05.400 --> 00:47:08.400 and they found the highest 20 percent 00:47:08.400 --> 00:47:12.130 of garlic and onion intake was associated with 00:47:13.570 --> 00:47:18.000 colorectal adenoma 00:47:18.000 --> 00:47:21.970 compared to the lowest 20 percent. 00:47:23.840 --> 00:47:27.870 Hospital-based case-control study was conducted 00:47:27.870 --> 00:47:32.085 between June 2009 until 00:47:32.085 --> 00:47:35.895 November 2011 in three hospitals with 00:47:35.895 --> 00:47:41.205 833 patients and 833 controls. 00:47:41.205 --> 00:47:44.684 In a North East Chinese population, 00:47:44.684 --> 00:47:46.725 both men and women, 00:47:46.725 --> 00:47:49.500 that the consumption of allium vegetable 00:47:49.500 --> 00:47:53.800 is associated with a reduced risk of colorectal cancer, 00:47:54.170 --> 00:47:58.530 whereas the World Cancer Research Fund and 00:47:58.530 --> 00:48:01.770 American Institute for Cancer Research panel found 00:48:01.770 --> 00:48:05.160 no statistically significant decrease to 00:48:05.160 --> 00:48:06.720 the risk of colorectal cancer 00:48:06.720 --> 00:48:09.120 with highest garlic intake in 00:48:09.120 --> 00:48:13.580 two prospective cohort study 00:48:13.580 --> 00:48:18.145 or three case studies showing some differences, 00:48:18.145 --> 00:48:22.380 but the other three studies did not. 00:48:22.380 --> 00:48:24.690 So the panel concluded that there was 00:48:24.690 --> 00:48:27.660 no significant protective effect of 00:48:27.660 --> 00:48:31.600 garlic or onion against the colorectal cancer. 00:48:33.020 --> 00:48:35.430 There are many reviews and 00:48:35.430 --> 00:48:39.585 meta-analyses who studied the effect of allium. 00:48:39.585 --> 00:48:50.310 Meta-analysis reviewed 15 studies with 13,333 cases and 00:48:50.310 --> 00:48:54.420 that meta-analysis concluded that there is 00:48:54.420 --> 00:48:56.940 an association between high intake 00:48:56.940 --> 00:48:59.310 of total allium vegetables 00:48:59.310 --> 00:49:00.915 and reduced risk of 00:49:00.915 --> 00:49:03.645 colorectal cancer and adenomatous polyps 00:49:03.645 --> 00:49:07.620 or high garlic intake 00:49:07.620 --> 00:49:10.635 alone reduced the risk of colorectal cancer. 00:49:10.635 --> 00:49:16.905 Another review used US FDA's evidence-based review system 00:49:16.905 --> 00:49:20.250 for the scientific evaluation of health claims. 00:49:20.250 --> 00:49:24.360 19 humans for these were identified and evaluate 00:49:24.360 --> 00:49:26.130 the strengths and the evidence that was 00:49:26.130 --> 00:49:28.695 report the relationship routine, 00:49:28.695 --> 00:49:31.770 garlic intake and reduce the risk of cancer. 00:49:31.770 --> 00:49:33.930 And this review concluded that 00:49:33.930 --> 00:49:35.985 there is a weak association 00:49:35.985 --> 00:49:38.280 between garlic consumption and 00:49:38.280 --> 00:49:40.860 reduce the risk of colon cancer. 00:49:40.860 --> 00:49:44.715 Another meta-analysis examined about 00:49:44.715 --> 00:49:47.220 colorectal cancer and stomach cancers 00:49:47.220 --> 00:49:49.920 in relation through consumption of raw garlic, 00:49:49.920 --> 00:49:52.275 cooked garlic or both. 00:49:52.275 --> 00:49:55.920 The study concluded that high intake of 00:49:55.920 --> 00:49:58.950 raw and cooked garlic is associated 00:49:58.950 --> 00:50:02.235 with a protective effect against colon cancer, 00:50:02.235 --> 00:50:05.100 colorectal cancer and stomach cancer, 00:50:05.100 --> 00:50:09.990 approximately 30 percent lower colorectal cancer risk in 00:50:09.990 --> 00:50:12.630 individuals were the highest garlic intake 00:50:12.630 --> 00:50:15.970 compared to those with the lowest intake. 00:50:19.170 --> 00:50:22.690 There are also some reviews finding 00:50:22.690 --> 00:50:26.710 no association between alliums and colorectal cancer. 00:50:26.710 --> 00:50:29.935 A meta-analysis that combine the data 00:50:29.935 --> 00:50:33.565 from seven cohort and seven case-control studies 00:50:33.565 --> 00:50:37.360 did not find a significant reduction 00:50:37.360 --> 00:50:41.155 in colorectal cancer risk with the garlic intake. 00:50:41.155 --> 00:50:45.475 Another meta-analysis of a five cohort, 00:50:45.475 --> 00:50:50.184 including more than 4000 cancer cases, 00:50:50.184 --> 00:50:54.145 they didn't find any association between 00:50:54.145 --> 00:50:57.835 consuming the raw or cooked garlic 00:50:57.835 --> 00:51:01.195 or supplement with a colorectal cancer. 00:51:01.195 --> 00:51:04.090 Another meta-analysis of 00:51:04.090 --> 00:51:06.670 eight different prospective cohort study 00:51:06.670 --> 00:51:09.535 also found no association between 00:51:09.535 --> 00:51:13.600 total allium vegetable intake and colorectal cancer. 00:51:13.600 --> 00:51:19.585 There are only few intervention studies 00:51:19.585 --> 00:51:21.775 related to allium vegetable. 00:51:21.775 --> 00:51:26.035 Most of research are done with the observation study, 00:51:26.035 --> 00:51:27.985 not many intervention studies. 00:51:27.985 --> 00:51:31.550 One study examined the effect of 00:51:31.550 --> 00:51:36.475 organosulfur compound called the diallyl trisulfide, 00:51:36.475 --> 00:51:41.365 and they found that this organosulfur compound inhibits 00:51:41.365 --> 00:51:46.930 colorectal cancer migration, invasion, angiogenesis. 00:51:46.930 --> 00:51:50.995 This study also tested this component in mice, 00:51:50.995 --> 00:51:55.285 and organosulfur compound depressed the growth 00:51:55.285 --> 00:52:00.715 of human colorectal cancer tumors implanted in mice. 00:52:00.715 --> 00:52:05.140 A small preliminary intervention trial 00:52:05.140 --> 00:52:07.855 examined aged garlic extract. 00:52:07.855 --> 00:52:10.060 Aged garlic extract is 00:52:10.060 --> 00:52:11.770 a processed garlic product 00:52:11.770 --> 00:52:16.120 and standardized with organosulfur compound. 00:52:16.120 --> 00:52:20.950 This trial used 19 colorectal cancer patient 00:52:20.950 --> 00:52:23.949 and 18 controls and examined 00:52:23.949 --> 00:52:26.860 whether supplementation with the aged garlic extract 00:52:26.860 --> 00:52:31.570 for one year affected tumor size and recurrence, 00:52:31.570 --> 00:52:34.885 to boost the number and size of 00:52:34.885 --> 00:52:40.555 the adenomatous polyps or significantly 00:52:40.555 --> 00:52:44.500 reduced in patients given high dose of 00:52:44.500 --> 00:52:47.560 aged garlic extract compared 00:52:47.560 --> 00:52:50.230 to those given a much lower dosage, 00:52:50.230 --> 00:52:53.120 which is 0.16 milligram per day. 00:52:53.120 --> 00:52:56.280 Although I only included 00:52:56.280 --> 00:52:59.325 the one study done with the aged garlic extra, 00:52:59.325 --> 00:53:02.640 there are many animals that they tested with aged garlic 00:53:02.640 --> 00:53:07.120 and most of them are showing their protective effect. 00:53:10.120 --> 00:53:14.455 Let's look at the adverse effects. 00:53:14.455 --> 00:53:18.160 The most commonly reported adverse effect of 00:53:18.160 --> 00:53:20.890 oral ingestion of allium vegetables 00:53:20.890 --> 00:53:24.410 are bad breath and body odor, 00:53:25.200 --> 00:53:29.035 especially raw garlics and raw onions, 00:53:29.035 --> 00:53:34.090 your breath and your sweat smells like garlic and onion. 00:53:34.090 --> 00:53:38.064 Gastrointestinal symptoms have also been reported, 00:53:38.064 --> 00:53:41.964 including heartburn and abdominal pain, belching, 00:53:41.964 --> 00:53:48.250 nausea, vomiting, and flatulence which is gas condition, 00:53:48.250 --> 00:53:50.950 and constipation, and diarrhea. 00:53:50.950 --> 00:53:53.950 Garlic may also trigger 00:53:53.950 --> 00:53:58.315 allergic response in some individuals, including asthma. 00:53:58.315 --> 00:54:02.815 It's been reported from the workers, 00:54:02.815 --> 00:54:07.570 so they are working in a garlic powder and dust. 00:54:07.570 --> 00:54:12.020 Those people reported an allergic reaction. 00:54:13.110 --> 00:54:16.495 Direct exposure has been reported to 00:54:16.495 --> 00:54:20.350 cause contact dermatitis in some individual. 00:54:20.350 --> 00:54:22.900 Contact dermatitis is a red, 00:54:22.900 --> 00:54:26.695 itchy rash and more serious skin lesion 00:54:26.695 --> 00:54:29.455 including blisters and burns. 00:54:29.455 --> 00:54:31.870 It also been reported with 00:54:31.870 --> 00:54:38.155 skin exposure to garlic for six or more hours. 00:54:38.155 --> 00:54:41.965 The most serious adverse effect associated with 00:54:41.965 --> 00:54:45.955 the intake of allium supplement 00:54:45.955 --> 00:54:49.180 are related to the uncontrolled bleeding. 00:54:49.180 --> 00:54:52.750 Several cases of serious post operative or 00:54:52.750 --> 00:54:55.270 spontaneous bleeding associated with 00:54:55.270 --> 00:54:58.130 allium supplement have been reported. 00:55:00.690 --> 00:55:02.980 It is why that 00:55:02.980 --> 00:55:04.360 many health benefits for 00:55:04.360 --> 00:55:06.145 the allium vegetable consumption, 00:55:06.145 --> 00:55:09.190 it's not recommended to consume 00:55:09.190 --> 00:55:12.850 high doses of allium supplements 00:55:12.850 --> 00:55:15.865 among patients that have a bleeding disorder 00:55:15.865 --> 00:55:19.825 due to anticoagulant property. 00:55:19.825 --> 00:55:23.500 Some studies have reported that alliums may 00:55:23.500 --> 00:55:27.204 enhance anticoagulant effects of warfarin, 00:55:27.204 --> 00:55:29.845 in some studies have no effect, 00:55:29.845 --> 00:55:33.130 others have reported the potential additive effect on 00:55:33.130 --> 00:55:36.700 blood clotting when allium supplements are taken together 00:55:36.700 --> 00:55:38.440 with the other supplements such as 00:55:38.440 --> 00:55:41.710 the high dose of fish oil or vitamin E. 00:55:41.710 --> 00:55:47.350 So definitely more research needs to be done to determine 00:55:47.350 --> 00:55:49.330 whether allium supplements are safe for 00:55:49.330 --> 00:55:53.410 people on anticoagulants therapy. 00:55:53.410 --> 00:56:01.015 Another drug interaction reported was the HIV medication. 00:56:01.015 --> 00:56:05.905 One type of HIV medication called the Protease inhibitor. 00:56:05.905 --> 00:56:10.659 So looks like a garlic supplement and an HIV medication, 00:56:10.659 --> 00:56:12.910 and they are competing each other for 00:56:12.910 --> 00:56:17.485 the same activation enzyme to be used in the body. 00:56:17.485 --> 00:56:21.085 Protease inhibitors, if someone's on this one, 00:56:21.085 --> 00:56:24.470 the garlic supplement is not recommended. 00:56:25.470 --> 00:56:28.705 In summary, raw, 00:56:28.705 --> 00:56:32.170 cooked, and dried allium vegetables have been used 00:56:32.170 --> 00:56:35.920 as food ingredient and medicinal component. 00:56:35.920 --> 00:56:38.620 Allium vegetables are rich sources of 00:56:38.620 --> 00:56:41.455 organosulfur compounds which have been 00:56:41.455 --> 00:56:45.160 extensively investigated for their health benefits. 00:56:45.160 --> 00:56:49.000 Organosulfur compounds are transformed to 00:56:49.000 --> 00:56:51.775 other organosulfur compound under 00:56:51.775 --> 00:56:54.415 different food processing conditions. 00:56:54.415 --> 00:56:57.970 All of these organosulfurs are bioactive, 00:56:57.970 --> 00:57:00.610 therefore using various cooking and 00:57:00.610 --> 00:57:01.930 preparation would provide 00:57:01.930 --> 00:57:04.015 the diverse organosulfur compound. 00:57:04.015 --> 00:57:07.689 In numerous pre-clinical studies, 00:57:07.689 --> 00:57:10.885 a cell study in animal studies reported that 00:57:10.885 --> 00:57:14.890 organosulfur compounds could exert antioxidant, 00:57:14.890 --> 00:57:16.645 anti-inflammatory, 00:57:16.645 --> 00:57:19.480 antimicrobial, anticancer, 00:57:19.480 --> 00:57:20.920 and cardioprotective 00:57:20.920 --> 00:57:24.475 activities in various experiments studies, 00:57:24.475 --> 00:57:26.920 and several different types 00:57:26.920 --> 00:57:29.350 of supplements are available commercially. 00:57:29.350 --> 00:57:33.280 Again, each type provides a different profile of 00:57:33.280 --> 00:57:35.680 organosulfur compounds depending on 00:57:35.680 --> 00:57:38.120 how they were processed. 00:57:39.120 --> 00:57:42.520 Several mechanisms have been proposed to 00:57:42.520 --> 00:57:45.490 explain the anti-colorectal cancer effect 00:57:45.490 --> 00:57:49.135 of allium vegetables and organosulfur compounds. 00:57:49.135 --> 00:57:53.170 Allium and organosulfur components may inhibit 00:57:53.170 --> 00:57:57.880 activation of carcinogen, induce detoxifying enzymes, 00:57:57.880 --> 00:58:00.219 arrest cancer cell cycle, 00:58:00.219 --> 00:58:03.430 induce the cancer cell death, 00:58:03.430 --> 00:58:08.365 inhibit angiogenesis and reduce oxidative stress. 00:58:08.365 --> 00:58:12.070 Current evidence from the majority 00:58:12.070 --> 00:58:14.530 of observational studies does support 00:58:14.530 --> 00:58:17.290 the association between high intake of 00:58:17.290 --> 00:58:19.510 allium vegetable and reduce 00:58:19.510 --> 00:58:21.490 the risk of a colorectal cancer. 00:58:21.490 --> 00:58:24.700 According to the cells studies in animal studies, 00:58:24.700 --> 00:58:28.120 the chemical components found in allium vegetable like 00:58:28.120 --> 00:58:31.615 organosulfur compound and flavonoid can help 00:58:31.615 --> 00:58:34.165 in reducing the growth of 00:58:34.165 --> 00:58:36.310 the colorectal cancer cells and 00:58:36.310 --> 00:58:39.865 tumor size in various experimental study. 00:58:39.865 --> 00:58:43.555 Okay, that's what I have for today. 00:58:43.555 --> 00:58:46.280 Any questions?